Toffee Chocolate Chip Cookies
John, our roommate is leaving us this week. (I call him “our” roomie because I am over at Josh’s all the time.) He is going back to Ohio State for Medical School. I still don’t understand the desire to go to such a school, but whatever:) Ha!! He has been a great roomie!
To send him off, we decided to bake him some treats. John is the king of sweets. He has been very helpful in testing our wedding goodies and we always could count on him to polish the sweets off! So last night we baked him a special cookie. We created a chocolate chip toffee cookie. We added in some cinnamon which complimented the toffee nicely. I think these cookies are a winner!
Here is the recipe: Toffee Chocolate Chip Cookies
“The Welling” (In Honor of John)
1 1/2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 cup unsalted butter at room temp. (1 stick for the math challenged)
1/2 cup brown sugar
6 T sugar
1 tsp. pure vanilla extract
1 cup chocolate chips (use whatever chocolate you like)
3 Heath bars chopped (minus the couple of bites Josh stole)
In a large mixing bowl, combine the butter, brown sugar, and sugar. Beat on medium speed until smooth. (I recommend using a Kitchenaid Mixer for this.) Add the egg and vanilla and beat on low speed until well blended. Slowly add the dry ingredients and beat on low speed until combined. Add in the chocolate chips and heath chunks.
Drop the dough by heaping tablespoons onto a baking sheet lined with parchment or a silpat! (I use a silpat, they are the best.) Bake the cookies 2 inches apart for about 10 minutes at 350 degrees. Let the cookies cool on the baking sheets for a minute and transfer to a cooling rack. I like to under bake them a little so they stay soft. The toffee does add a nice crunch in these cookies though! Store in an air tight container for 3 days…but with John nothing lasts three days:) ENJOY!!!
We also made him the banana chocolate cake with cinnamon sugar topping! He loves this one!